Today I mixed up eight loaves of the multi-grain and then did two more loaves of my country white. This time the country white bulk fermented for four hours, rest for 40 minutes and then was shaped and in the oven in three hours. I had trouble with my razor blade when slashing–I think it is just too dull. But, the resulting crumb was much more desirable. No more spelunkin’! And check out those ears!!!!!
